food preparations

5. To reduce a food into small bits by rubbing it on the sharp teeth of a utensil.
6. to mix or blend two or more ingredients
7. To make small, shallow cuts on the surface of a food
9. to cut into small squares of equal size
11. to spoon pan juices, melted fat over the surface of food during cooking
14. to cook in the oven with dry heat
17. To decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish
18. To cook uncovered under a direct source of heat
19. To coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs.
20. To remove one part from another, as the yolk from the white or an egg.
22. To put through a sieve to reduce to finer particles
24. To combine solid fat with flour using a pastry blend
25. To stir ingredients until they are thoroughly combined
27. To soften fats often by adding a second ingredient such as sugar
29. to cook food in small amount of hot fat.
30. To mix ingredients together with a circular up and down motion using a spoon
32. to cut or chop into very fine pieces
33. To remove the center part of a fruit such as an apple or pineapple
34. To cook in liquid at 212F

1. to turn the surface of a food brown by placing it under a broiler.
2. To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler
3. To scald in water or steam
4. to beat quickly and steadily by hand with a whisk or rotary beater.
7. To cook in liquid that is barely at the boiling point
8. To remove the large black or white vein along a shrimp’s back
9. to thoroughly cover a food with a liquid or dry mixture
10. To coat with dry bread or cracker crumbs
12. To mix with a circular motion
13. To sprinkle or coat with flour
15. – To heat sugar until a brown color and characteristic flavor develop.
16. To incorporate a delicate mixture into a thicker, heavier mixture with a whisk using a down up and over motion so the finished product remains light.
17. To rub fat on the surface of a cooking utensil or on a food itself
21. To cut into small pieces
23. To soak meat in a solution containing an acid, such as vinegar or tomato juice helps tenderize the connective tissue
24. To let a food stand until it no longer feels warm to touch
26. To cut into very small cubes of even size
28. to cut food into thin, stick-sized strips
29. To cook with vapor produced by a boiling liquid
31. to work a dough by pressing it with the heels of the hands, folding it, turing it, and repeating each motion
33. To make a food cold by placing it in a refrigerator or in a bowl over crushed ice